Food texture matters: behavioural and perceptual differences across consumer segments

Sammendrag

Understanding how individuals perceive food texture is crucial for promoting healthier eating habits, particularly in the context of highly processed foods (HPFs), which are often soft, making them easier to consume quickly. Based on previous literature, we hypothesised that (i) individual differences in texture openness would relate to tactile sensitivity and reliance on internal cues; (ii) differences in texture and processing level would influence expected and actual satiation and satiety; and (iii) individual differences would modulate these effects and relate to HPF consumption. This study explored whether oral tactile sensitivity — people's ability to detect texture in the mouth — relates to food preferences, satiety perception, and eating behaviour, particularly towards texture. Bread samples were used as a model, varying in texture (Soft: softer, easier to chew, and porous; and Compact: firmer, harder to chew and dense/compact) and in processing level, classified as either processed (without additives or ‘NoA') or highly processed (with additives or ‘A'). A consumer study was carried out in both laboratory and home settings, combining psychophysical tests, product evaluations, and questionnaires. Based on their behavioural sensitivity towards texture, two distinct consumer segments emerged: one group showed more openness to varied textures (named Texture Explorers, n = 58), and another group had higher tactile sensitivity to touch, preferred familiar textures and relied more on visual cues (named Texture Picky, n = 29). SO-PLS-PM modelling revealed contrasting structural relationships among sensory and physiological cues. Texture Explorers were more likely to regulate their intake based on internal cues, such as hunger and fullness, and showed stronger sensory engagement. Texture Picky individuals exhibited more externally driven eating patterns, with weaker satiety regulation and greater reliance on appearance and packaging cues. Although no significant differences were found between the groups in self-reported eating rate or HPF consumption, individuals more open to varied textures relied more strongly on internal cues such as hunger and fullness. Texture and processing contrasts did not significantly affect satiety-related measures. These findings suggest that texture sensitivity and sensory engagement may play a role in shaping food preferences and satiety responses and may help explain individual differences in dietary choices.

Les publikasjonen her:

DOI : doi.org/10.1016/j.foodqual.202...
NVA : hdl.handle.net/11250/5559087